Grilled Steak and Zucchini

1 pound baby red-skinned potatoes
1 clove garlic, smashed
kosher salt
2-1/2 T EVOO
2 t. chopped fresh rosemary
2 t. chopped fresh thyme
1 t. finely grated lemon zest
freshly ground pepper
2 medium  zucchini, sliced diagonally 1" thick
1-1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
1 T fresh lemon juice
1 T finely chopped fresh parsley

1. Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 t. salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.

2. Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 t. salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 T of the herb oil. Rub the steak with a tablespoon of the remaining herb oil

3.  grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130-135 degrees).  Transfer to a plate to rest.  Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes.  Transfer toa plate and prinkle with half of the the lemon juice.

4.  Toss the potaotes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste.  Serve with the steak and zucchini.

(Hillary's) Carrot Cake

Carrot Cake

Source: Camden LeeMaster

1 cup oil

2 cups white sugar

3 eggs, beaten well

2 cups carrots, peeled and grated finely

1 (8 ounce) can crushed pineapple, undrained

2 teaspoons vanilla

3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.

Mix dry ingredients in a bowl and add slowly to the wet ingredients.

To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.

To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.

When cake has cooled frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla

1lb (4 cups) powdered sugar

Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.